Corn,
Zea
mays,
is
an
ancestral
food,
culturally
included
in
different
forms
the
Guatemalan
diet.
The
most
common
form
tortillas
and
tamales,
which
makes
them
suitable
for
incorporating
other
ingredients
that
increase
their
nutrient
content.
A
sensory
study
was
conducted
with
aim
of
determining
whether
appearance
texture
tortilla
tamale
remain
acceptable
when
adding
germinated
chia
seed
flour
(Salvia
hispanica
L).
Germination
carried
out
one
day
at
20
°C;
it
prepared
as
mixed
nixtamalized
corn
a
ratio
10:90
enough
water
to
mold
tortillas;
tamale,
same
proportion
used,
8.6
percent
oil
were
added.
tamales
cooked
traditional
way
by
experts.
For
acceptability
test,
52
consumers
recruited,
who
signed
informed
consent
subsequently
evaluated
using
five-point
hedonic
scale
(1
=
I
like
very
much,
5
dislike
much).
results
indicate
average
1.2
1.8.
1.9
1.19.
When
comparing
both
preparations,
significant
difference
found
(p
<
0.05),
being
more
acceptable.
Food Bioscience,
Год журнала:
2023,
Номер
56, С. 103238 - 103238
Опубликована: Окт. 10, 2023
Chia
(Salvia
hispanica)
has
become
increasingly
popular
in
recent
years
due
to
its
high
protein
content,
among
other
nutritional
benefits.
This
study
aims
evaluate
the
and
antinutritional
composition,
profile
quality
of
two
chia
seeds
grown
Mexico
UK,
as
well
assess
impact
that
occurs
during
extraction
fractionation.
Protein
content
samples
showed
an
increase
after
degumming,
defatting,
extraction,
obtaining
concentrates
from
Mexican
(MPC)
British
(BPC)
with
88.32
89.20
g/100
g
dw,
respectively.
Main
fractions
found
both
were
globulins
(Glo)
albumins
(Alb).
Essential
amino
acid
index
(EAAI)
ranged
between
189.40
496.73%
showing
a
2-fold
comparison
reference
protein.
In
vitro
digestibility
(IVPD)
increased
(91%
for
MPC
BPC)
but
decreased
fractionation
(∼68%).
Trypsin
inhibitors
78–82%
while
total
phenolics
(TPC)
7.77-
5.76-fold
(MAlb)
(BAlb),
Phytic
reduction
>
90%
extraction/fractionation.
These
findings
depending
on
and/or
methods
used
quality,
antinutrients
will
be
highly
influenced.
Foods,
Год журнала:
2023,
Номер
12(21), С. 3901 - 3901
Опубликована: Окт. 24, 2023
Due
to
the
global
rise
in
food
insecurity,
micronutrient
deficiency,
and
diet-related
health
issues,
United
Nations
(UN)
has
called
for
action
eradicate
hunger
malnutrition.
Grains
are
staple
worldwide;
hence,
improving
their
nutritional
quality
can
certainly
be
an
appropriate
approach
mitigate
This
review
article
aims
collect
recent
information
on
developing
nutrient-dense
grains
using
a
sustainable
natural
process
known
as
“sprouting
or
germination”
discuss
novel
applications
of
sprouted
tackle
malnutrition
(specifically
undernutrition).
discusses
applicable
interventions
strategies
encourage
biochemical
changes
sprouting
further
boost
value
benefits.
It
also
explains
opportunities
use
spouted
at
home
industrial
applications,
especially
focusing
domestic
regions
with
prevalent
The
common
challenges
producing
grains,
future
trends,
research
have
been
covered.
will
benefit
scientists
researchers
food,
nutrition,
agriculture,
well
agrifood
businesses
policymakers
who
aim
develop
nutrient-enriched
foods
enhance
public
health.
Foods,
Год журнала:
2023,
Номер
12(11), С. 2213 - 2213
Опубликована: Май 31, 2023
Meeting
the
United
Nation's
sustainable
development
goals
for
zero
hunger
becomes
increasingly
challenging
with
respect
to
climate
change
and
political
economic
challenges.
An
effective
strategy
alleviate
its
severe
implications
is
produce
affordable,
nutrient-dense,
food
products.
Ancient
grains
were
long-forgotten
due
dominance
of
modern
grains,
but
recently,
they
have
been
rediscovered
as
highly
nutritious,
healthy
resilient
solving
nutrition
demand
supply
chain
problems.
This
review
article
aims
critically
examine
progress
in
this
emerging
field
discusses
potential
roles
ancient
fight
against
hunger.
We
provide
a
comparative
analysis
different
their
varieties
terms
physicochemical
properties,
nutritional
profiles,
health
benefits
sustainability.
A
future
perspective
then
introduced
highlight
existing
challenges
using
help
eradicate
world
expected
guide
decision-makers
across
disciplines,
such
food,
agronomy,
policymakers
taking
actions
malnutrition
Life,
Год журнала:
2024,
Номер
14(1), С. 109 - 109
Опубликована: Янв. 10, 2024
Chia
seeds
offer
therapeutic
properties
that
aid
in
the
prevention
of
a
variety
ailments,
including
cardiovascular
disease,
diabetes,
obesity,
and
other
risk
factors.
Arsenite,
common
environmental
chemical,
has
been
identified
as
reproductive
toxin
owing
to
its
negative
effects
on
male
health.
It
shown
inhibit
spermatogenesis
generate
androgenic
men.
The
primary
goal
this
research
was
look
into
effect
Critical Reviews in Food Science and Nutrition,
Год журнала:
2024,
Номер
unknown, С. 1 - 23
Опубликована: Апрель 15, 2024
Chia
seeds
have
gained
significant
attention
due
to
their
unique
composition
and
potential
health
benefits,
including
high
dietary
fibers,
omega-3
fatty
acids,
proteins,
phenolic
compounds.
These
components
contribute
antioxidant,
anti-inflammatory
effects,
as
well
ability
improve
glucose
metabolism
dyslipidemia.
Germination
is
recognized
a
promising
strategy
enhance
the
nutritional
value
bioavailability
of
chia
seeds.
seed
sprouts
been
found
exhibit
increased
essential
amino
acid
content,
elevated
levels
fiber
total
phenols,
enhanced
antioxidant
capability.
However,
there
limited
information
available
concerning
dynamic
changes
bioactive
compounds
during
germination
process
key
factors
influencing
these
alterations
in
biosynthetic
pathways.
Additionally,
influence
various
processing
conditions,
such
temperature,
light
exposure,
duration,
on
requires
further
investigation.
This
review
aims
provide
comprehensive
analysis
profile
that
occur
germination.
Furthermore,
for
tailored
practices
produce
with
personalized
nutrition,
targeting
specific
needs,
also
discussed.
Plant Foods for Human Nutrition,
Год журнала:
2024,
Номер
79(2), С. 322 - 329
Опубликована: Май 16, 2024
This
study
introduces
the
concept
of
developing
a
functional
hemp
drink
enriched
with
γ-Aminobutyric
acid
(GABA)
to
enhance
its
nutritional
value
and
properties
utilizing
Solid-State
(SSF)
co-Fermentation
by
Lactobacillus
casei
Bacillus
subtilis
germination
bioprocesses.
Bioprocesses
may
offer
an
alternative
solution
challenges
in
milk,
such
as
product
instability
use
additives.
Notably,
milk
produced
through
for
three
days
or
co-fermentation
processes
yielded
highest
GABA
content
79.84
102.45
mg/100
mL,
respectively,
compared
untreated
milk.
These
bioactive
samples
exhibited
higher
zeta
potential
soluble
protein
also
reduced
solid
particle
sedimentation
droplet
sizes
(D
